It tastes but is not very good for health. That’s because of fried food. Eating fried foods has been linked to an increased risk of heart disease and stroke, studies have shown.
A research team at the Center for Health Sciences at Shenzhen University in China analyzed 19 previously published studies. The research team combined data from 17 studies involving more than 560,000 people with major cardiovascular diseases such as heart attack and stroke.
The research team also conducted an analysis study using data from six studies, including 750,000 participants and 86,000 deaths over an average of 10 years.
The study found that compared to those who ate the least fried food a week, those who ate the most had a 28% higher risk of major cardiovascular disease, 22% higher risk of heart disease, and 37% higher risk of heart failure.
In addition, every 4 ounces (about 113 grams) of fried food added each week increases the risk of cardiovascular disease by 3%, the risk of heart disease by 2%, and the risk of heart failure by 12%.
“Fried foods contain harmful trans fatty acids from hydrogenated vegetable oils, which are often used in cooking, and frying also increases the production of chemical by-products involved in the inflammatory response.” It is explained as the cause of letting go.”
The results of this study (Fried-food consumption and risk of cardiovascular disease and all-cause mortality: a meta-analysis of observational studies) were published in’Heart’.
Reporter Kwon Soon-il [email protected]
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